LEMON BERRY PIE
4 oz PHILADELPHIA BRAND Cream -Cheese, softened
1 tb Milk
1 tb Sugar
2 ts Grated lemon peel
1 tb Lemon juice
8 oz COOL WHIP Whipped Topping, -thawed (1 tub)
1 Prepared graham cracker -crumb crust (6 oz)
1 pt Strawberries, hulled, halved
2 c Cold milk
2 pk JELL-O Vanilla or Lemon -Flavor Instant Pudding -and Pie Filling
Soften cream cheese in microwave on HIGH 15-20 seconds. BEAT cream cheese, 1 tablespoon milk and sugar in medium bowl with wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of the whipped topping.
Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer, reserving several for garnish, if desired.
Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute, Let stand 1 minute or until thickened. Gently stir in 1 cup of the whipped topping. Spoon over strawberries in crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and reserved strawberry halves. Store leftover pie in refrigerator.